Novel method to produce cake

ABSTRACT

The invention relates to a novel use of a phospholipase a in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a divisional of U.S. application Ser. No.12/524,749, filed Nov. 5, 2009, which is a 371 of PCT/EP2008/051147,filed Jan. 30, 2008, which claims priority to EP 07101567.1, filed Feb.1, 2007 and EP 07112741.9, filed Jul. 19, 2007, the contents of whichare incorporated herein by reference in their entireties.

BACKGROUND

1. Field of the Invention

This invention relates to a novel method to produce cake and the cakeproduced with this novel method.

2. Description of Related Art

Cake is known for a long time and is prepared in numerous varieties.Most cakes are made with wheat flour and therefore have some amount ofgluten, which means special care needs to be taken to ensure cakes don'thave a chewy texture. The cake ingredients are mixed as little aspossible once the flour has been added. This differs markedly fromsturdy food items made with flour such as bread, where the goal is toagitate the gluten as much as possible. The wheat flour selected to beused for cakes is often one naturally lower in gluten.

Typical cake ingredients are wheat flour, eggs and sugar. Optionally,baking powder, water, and/or fat—such as for example butter, margarineand or oil are added.

Cakes often rely on beating eggs and addition of leavening agents, suchas baking powder, to produce the air bubbles in the cake. This is whatmakes a traditional cake fluffy and sponge-like. Therefore the type ofcake ingredients and the ratio between them are important in determiningcake properties such as e.g. crumb structure and cake volume.

In cake recipe's eggs are used as providers of natural emulsifiersmainly due to the presence of phospholipids that have surface-activeproperties. Whole eggs contain 11% lipids of which 25% is lecithin andthey contain about 13% of protein.

The fat is added to entrap air during mixing, for lubrication to improvethe overall eating quality in terms of moistness and tenderness, toimprove the structure of the finished product, and/or to extend shelflife. Next to the beneficial effects of egg and/or fat in cake, thereare some disadvantages related to the use of these ingredients.

It is known that eating of too many eggs can have detrimental effects onhealth, for example by increasing cholesterol.

One solution to this problem is to remove (part of) the egg in therecipe. However, in case part of the egg is removed from the recipe thecake volume some of the following effects may result: reduced, decreasedbatter stability, and/or deterioration of the cake texture.

The fat also has nutritional benefits but because of the high content offat in some types of cake, such as for example the butter/margarinepresent in pound cake, this type of cake is a calorie booster, which cancause overweight. One solution to this problem is to remove (part of)the fat in the recipe. However, in case part of the fat is removed fromthe recipe the batter becomes less viscous and in some cases lessstable. The baked cake has less volume, a more dense structure andmouthfeel is much drier and crumbly.

It is an object of the present invention to improve desired cakeproperties such as e.g. crumb structure and/or volume in regular cakes.It is another object of the present invention to enable reduction of theamount of eggs and/or fat in cake recipes, whilst at least maintainingdesired cake properties, such as crumb structure and/or volume.

The objective of the present invention is reached by the use of aphospholipase A during cake production.

Therefore in a first aspect the invention relates to the use of aphospholipase A in the production of cake to enable reduction of theamount of eggs and/or fat used in the recipe.

Surprisingly, it was found that a reduction of the amount of eggs and/orfat used in the cake recipe was possible once a phospholipase A wasused.

All types of phospholipase A can be used, for example phospholipase A1or phospholipase A2. Any type of phospholipase A1 can be used.Phospholipase A1 is wide-spread in nature, e.g. in microorganisms E.coli, in snake venoms, and in mammals in the brain, testis and liver. Anexample of a suitable commercially available phospholipase A1 isLecitase Ultra™ (Novozymes). Any type of phospholipase A2 can be used.An example of a suitable commercially available phospholipase A2 isCakezyme™ (DSM) or Lecitase L10 (Novozymes). A preferred phospholipaseA2 is porcine pancreatic phospholipase A2 for example expressed inAspergillus niger (Cakezyme™, DSM).

The present invention covers all types of cake, including shortenedcakes, such as for example pound cake and butter cake, and includingfoam cakes, such as for example meringues, sponge cake, biscuit cake,roulade, genoise and chiffon cake.

Sponge cake is a type of soft cake based on wheat flour, sugar, bakingpowder and eggs (and optionally baking powder). The only fat present isfrom the egg yolk, which is sometimes added separately from the white.It is often used as a base for other types of cakes and desserts. Abasic sponge cake is made by beating the eggs with sugar until they arelight and creamy, then carefully sieving and folding in the flour (whichmay be mixed with a small amount of baking powder, although the airincorporated into the egg mixture can be sufficient for a good rise).Sometimes, the yolks are beaten with the sugar first while the whitesare beaten separately, to be mixed in later. The mixture is then pouredinto the chosen cake tin and baked. Before the mixture has cooled, aftercooking, it is still flexible. This allows the creation of suchvarieties as the Swiss roll. This basic recipe is used for many treatsand puddings, such as madeleines.

A pound cake is traditionally prepared of one pound each of flour,butter, eggs, and sugar, optionally complemented with baking powder.

In chiffon cake the butter/margarine has been replaced by oil. Sugar andegg yolk content has been decreased compared to pound or sponge cake andegg white content has been increased.

The reduction of the amount of eggs and/or fat which is possibleaccording to the present invention, differs per type of cake. The manskilled in the art knows the amount of eggs and/or fat which areregularly present in cake recipes. In general a reduction of the amountof eggs of at least 5% w/w can be reached. More preferably a reductionof the amount of eggs of at least 10% w/w can be reached, even morepreferably a reduction of at least 15% w/w can be reached. It was shownthat even a reduction of the amount of eggs used of at least 20% w/w canbe reached. The reduction of the amount of eggs can be at least 30% w/w,40% w/w or even at least 50% w/w.

In cake recipes eggs provide natural emulsifiers as well as egg protein.Egg protein is important for froth forming in the batter and for thecake cohesiveness. In cake recipes wherein the amount of eggs has beenreduced, especially if reduced of at least 30% w/w, 40% w/w or 50% w/w,the loss of egg protein can (partially) be compensated by the additionof other protein sources and/or hydrocolloids. Examples of proteinsources are whey protein, soy protein, modified wheat protein, albumin,etcetera. Examples of hydrocolloids are guar gum, alginate, pectin,xanthan gum, etcetera. Therefore in one embodiment of the invention oneor more protein sources and/or one or more hydrocolloids are used in thecake recipe to replace the protein content present in the eggs removed.

It has been surprisingly found that when the amount of eggs in the cakeis e.g reduced up to 50% w/w and one or more protein sources and/or oneor more hydrocolloids are added to replace the egg protein, cakes can beobtained wherein desired cake properties are at least maintained.

The egg volume can (partially) be replaced by use of water. Preferably(part of) the water content of the eggs may be replaced by water.Usually an egg contains about 75% water. The amount of water used in therecipe to replace the eggs may be at least 50% of the water content ofthe eggs removed. More preferably at least 60% of the water content ofthe eggs is replaced by water, even more preferably at least 75% andmost preferably 100% of the water content of the eggs removed isreplaced by water. It has surprisingly been shown that the water bindingproperties of the cake batter and cake are improved by the use of aphospholipase A, enabling the use of more water in the cake recipe.

In general a reduction of the amount of fat of at least 10% can bereached. More preferably a reduction of the amount of fat of at least20% can be reached, even more preferably a reduction of at least 30% canbe reached. It was shown that even a reduction of the amount of fat usedof at least 50% can be reached.

It was shown that it was possible when using phospholipase A to reducethe amount of eggs and/or fat used in the recipe whilst at leastmaintaining at least one of the properties selected from the groupconsisting of: (i) batter viscosity, (ii) specific density, (iii)initial crumb softness, (iv) crumb pore homogeneity, (v) crumb porediameter, (vi) crumb softness upon storage, (vii) shelf life and/or(viii) cake volume.

In another aspect of the invention, it was found that a phospholipase A,also when retaining the same amount of eggs and/or fat used in the cakerecipe, can be used in the production of cake to improve at least one ofthe properties selected from the group consisting of: (i) batterviscosity, (ii) specific density, (iii) initial crumb softness, (iv)crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softnessupon storage, (vii) shelf life and/or (viii) cake volume.

The term at least maintaining is hereby used to indicate that a propertyis maintained or improved.

Measuring whether a property is maintained, improved or deteriorated ingeneral is measured by preparing a batter and/or a cake in an originalrecipe, not containing any phospholipase A and another batter and/orcake in a recipe containing phospholipase A and optionally less eggsand/or fat and comparing a certain property. In case the properties ofboth are substantially the same, the property is maintained, in casethey differ either an improvement or a deterioration has taken place.For all mentioned properties below a measurement method has been givenas well as an indication when a property can be considered as improved.

The batter viscosity can be measured with a Farinograph by standardmethods according to the International Association of Cereal Chemistry(ICC) and the American Association of Cereal Chemistry (AACC 54-2, ICC115).

Whether the batter viscosity has improved or deteriorated can forexample be measured by comparing the batter prepared with phospholipaseA, either containing or nor containing a reduced amount of eggs and/orfat, to a batter prepared without phospholipase A. In case the batterviscosity is the same for both batters, it has been maintained. In casethe batter viscosity has increased, it has improved.

The specific density can be measured by weighing a predetermined volumeof batter. The specific density is improved if it is decreased.

The crumb softness of the cake is evaluated either empirically by theskilled test baker or measured by the use of a texture analyzer (e.g.,TAXT2) as known in the art. Actually crumb firmness is measured as isknown to the person skilled in the art. The crumb softness measuredwithin 24 hours after baking is called initial crumb softness. The crumbsoftness more than 24 hours after baking is called crumb softness uponstorage, and is also a measure for determining shelf life. In case theinitial crumb softness has increased, it has improved. In case the crumbsoftness upon storage has increased, it has improved.

Crumb pore homogeneity can be evaluated empirically by the skilled testbaker or by digital image analysis as known in the art (e.g. C-cell,Calibre Control International Ltd, Appleton, Warrington, UK). In casethe deviation in pore size is small, the crumb is called morehomogeneous. In case the deviation in pore size has become smaller, theproperty is improved.

Crumb pore diameter can be evaluated using digital image analysis asknown in the art (e.g. C-cell, Calibre Control International Ltd,Appleton, Warrington, UK). In case the average crumb pore diameterdecreases, the property is improved. Preferably, this is the case whenat the same time the same cake volume is maintained.

The shelf-life of the cake can be measured by determining the resilienceof the cake in time. This is part of the method to measure crumbsoftness, as is known to the person skilled in the art, whereby therelaxation of the cake is also measured by the use of a texture analyzer(e.g., TAXT2) as known in the art.

The volume of a given cake can be determined by an automated breadvolume analyser (eg. BVM-3, TexVol Instruments AB, Viken, Sweden), usingultrasound or laser detection as known in the art. In case the volume isincreased, the property is improved. Alternatively the cake height afterbaking in the same size tin is an indication of the cake volume. In casethe cake height is increased, the cake volume has increased.

The emulsion stability of the batter can be determined by determiningthe cake height and visual analysis of the cake structure. In case thecake height has decreased, the emulsion stability of the batter hasdecreased. In case the cake structure is more dense, the emulsionstability of the batter also has decreased.

In one embodiment of the invention a combination of at least two of theabove-mentioned properties can be at least maintained when usingphospholipase A and reducing the amount of eggs and/or fat used in therecipe or improved when using phospholipase A, such as for example:batter viscosity and specific density; batter viscosity and initialcrumb softness; batter viscosity and crumb pore homogeneity; batterviscosity and crumb pore diameter; batter viscosity and crumb softnessupon storage; batter viscosity and shelf life of the cake; batterviscosity and cake volume; specific density and initial crumb softness;specific density and crumb pore homogeneity; specific density and crumbpore diameter; specific density and crumb softness after storage;specific density and shelf life of the cake; specific density and cakevolume; initial crumb softness and crumb pore homogeneity; initial crumbsoftness and crumb pore diameter; initial crumb softness and crumbsoftness upon storage; initial crumb softness and shelf life of thecake; initial crumb softness and cake volume; crumb pore homogeneity andcrumb pore diameter; crumb pore homogeneity and crumb softness uponstorage; crumb pore homogeneity and shelf life of the cake; crumb porehomogeneity and cake volume; crumb pore diameter and crumb softness uponstorage; crumb pore diameter and shelf life; crumb pore diameter andcake volume; crumb softness upon storage and shelf life; crumb softnessupon storage and cake volume; shelf life and cake volume.

In another embodiment of the invention a combination of at least threeof the above-mentioned properties can be at least maintained when usingphospholipase A and reducing the amount of eggs and/or fat used in therecipe or improved when using phospholipase A, such as for example:batter viscosity, specific density and initial crumb softness; batterviscosity, specific density and crumb pore homogeneity; batterviscosity, specific density and crumb pore diameter; batter viscosity,specific density and crumb softness after storage; batter viscosity,specific density and shelf life of the cake, batter viscosity, specificdensity and cake volume; specific density, initial crumb softness andcrumb pore homogeneity; specific density, initial crumb softness andcrumb pore homogeneity; specific density, initial crumb softness andcrumb pore diameter; specific density, initial crumb softness and crumbsoftness upon storage; specific density, initial crumb softness andshelf life of the cake; specific density, initial crumb softness andcake volume; initial crumb softness, crumb pore homogeneity and crumbpore diameter; initial crumb softness, crumb pore homogeneity and crumbsoftness upon storage; initial crumb softness, crumb pore homogeneityand shelf life; initial crumb softness, crumb pore homogeneity and cakevolume; crumb pore homogeneity, crumb pore diameter and crumb softnessupon storage; crumb pore homogeneity, crumb pore diameter and shelflife; crumb pore homogeneity, crumb pore diameter and cake volume; crumbpore diameter, crumb softness upon storage and shelf life; crumb porediameter, crumb softness upon storage and cake volume; crumb softnessupon storage, shelf life and cake volume.

In addition also a combination of at least four of the above-mentionedproperties can be at least maintained when using phospholipase A andreducing the amount of eggs and/or fat used in the recipe or improvedwhen using phospholipase A, such as for example: batter viscosity,specific density, initial crumb softness and crumb pore homogeneity;batter viscosity, specific density, initial crumb softness and crumbpore diameter; batter viscosity, specific density, initial crumbsoftness and crumb softness upon storage; batter viscosity, specificdensity, initial crumb softness and shelf life; batter viscosity,specific density, initial crumb softness and cake volume; specificdensity, initial crumb softness, crumb pore homogeneity and crumb porediameter; specific density, initial crumb softness, crumb porehomogeneity and crumb softness upon storage; specific density, initialcrumb softness, crumb pore homogeneity and shelf life; specific density,initial crumb softness, crumb pore homogeneity and cake volume; initialcrumb softness, crumb pore homogeneity, crumb pore diameter and crumbsoftness upon storage; initial crumb softness, crumb pore homogeneity,crumb pore diameter and shelf life; initial crumb softness, crumb porehomogeneity, crumb pore diameter and cake volume; crumb porehomogeneity, crumb pore diameter, crumb softness upon storage and shelflife; crumb pore homogeneity, crumb pore diameter, crumb softness uponstorage and cake volume; crumb pore diameter, crumb softness uponstorage, shelf life and cake volume.

In another embodiment also a combination of at least five of theabove-mentioned properties can be at least maintained when usingphospholipase A and reducing the amount of eggs and/or fat used in therecipe or improved when using phospholipase A, such as for example:batter viscosity, specific density, initial crumb softness, crumb porehomogeneity and crumb pore diameter; batter viscosity, specific density,initial crumb softness, crumb pore homogeneity and crumb softness uponstorage; batter viscosity, specific density, initial crumb softness,crumb pore homogeneity and shelf life; batter viscosity, specificdensity, initial crumb softness, crumb pore homogeneity and cake volume;specific density, initial crumb softness, crumb pore homogeneity, crumbpore diameter and crumb softness upon storage;

specific density, initial crumb softness, crumb pore homogeneity, crumbpore diameter and shelf life; specific density, initial crumb softness,crumb pore homogeneity, crumb pore diameter and cake volume; initialcrumb softness, crumb pore homogeneity, crumb pore diameter, crumbsoftness upon storage and shelf life; initial crumb softness, crumb porehomogeneity, crumb pore diameter, crumb softness upon storage and cakevolume; crumb pore homogeneity, crumb pore diameter, crumb softness uponstorage, shelf life and cake volume.

In yet another embodiment also a combination of at least six of theabove-mentioned properties can be at least maintained when usingphospholipase A and reducing the amount of eggs and/or fat used in therecipe or improved when using phospholipase A, such as for example:batter viscosity, specific density, initial crumb softness, crumb porehomogeneity, crumb pore diameter and crumb softness upon storage; batterviscosity, specific density, initial crumb softness, crumb porehomogeneity, crumb pore diameter and shelf life; batter viscosity,specific density, initial crumb softness, crumb pore homogeneity, crumbpore diameter and cake volume; specific density, initial crumb softness,crumb pore homogeneity, crumb pore diameter, crumb softness upon storageand shelf life; specific density, initial crumb softness, crumb porehomogeneity, crumb pore diameter, crumb softness upon storage and cakevolume; initial crumb softness, crumb pore homogeneity, crumb porediameter, crumb softness upon storage, shelf life and cake volume.

In a preferred embodiment all indicated properties are at leastmaintained when using phospholipase A and reducing the amount of eggsand/or fat used in the recipe or improved when using phospholipase A.

In a third aspect the invention relates to a method to prepare a cakecomprising the steps of:

a. preparing the batter of the cake by adding at least:

-   -   i. sugar    -   ii. flour    -   iii. (a) phospholipase A and egg or        -   (b) egg pre-treated with phospholipase A, optionally            obtained by adding a phospholipase A to an egg in an amount            sufficient to yield a conversion of between 10 to 70% of the            lecithin present in the egg to lysolecithin.

b. putting the batter in a suitable baking mould

c. baking the cake.

According to the above-mentioned method both cakes comprising a reducedamount of eggs and/or fat and cakes where no eggs and/or fat reductionhas been applied can be prepared.

In another aspect the invention relates to a method to prepare a batterof a cake comprising adding at least

i. sugar

ii. flour

iii. (a) phospholipase A and egg or

-   -   (b) egg pre-treated with phospholipase A, optionally obtained by        adding a phospholipase A to an egg in an amount sufficient to        yield a conversion of between 10 to 70% of the lecithin present        in the egg to lysolecithin.

There are several methods to combine cake ingredients, for example:

-   -   Creaming method—butter and sugar are creamed together before the        rest of the ingredients are gradually added.    -   Melt-and-mix—dry ingredients are mixed together and then melted        butter and other liquids are added to complete the cake.    -   ‘All-in-together’—the dry ingredients and shortening are placed        in the food processor and liquid is gradually added.    -   Sponge cake production—eggs and sugar are whipped to a froth and        flour is carefully mixed in. No fat is used in this method.

When all the cake ingredients are mixed, the mixture is called cakebatter.

The phospholipase A can be added during various stages of the cakeproduction.

In one embodiment of the invention, the phospholipase A can be used topre-incubate the egg. The egg can be pre-incubated whole, alternativelyonly the yolk or only the egg-white can be incubated. It has been foundthat it is advantageous to retain some lecithin in the egg for someapplications. Therefore, in a preferred embodiment, the time the egg isincubated with the phospholipase A is limited to still retain somelecithin. Preferably between 10-70% of the lecithin present in the usedeggs should be hydrolysed into lysolecithin. More preferably at least20% lecithin should be hydrolysed and even more preferably at least 30%.In another preferred embodiment at most 60% lecithin should behydrolysed and even more preferably at most 50% lecithin should behydrolysed. Alternatively, incubated egg containing almost no remaininglecithin can be mixed with some non-incubated egg or some lecithin toobtain the desired quantities of lecithin and lysolecithin. Thepre-incubated egg, or egg-mixture can be added to the other cakeingredients in liquid or in dried powder form. Methods to prepare apowder of eggs are known in the art. Powder form egg is also suitablefor use in cake mixes not needing any eggs added thereto.

In an alternative embodiment, the phospholipase A is added duringpreparation of the batter and is allowed to act in-situ. This embodimenthas as advantage that pre-incubation of the egg is not needed, therebyreducing the time needed to prepare the cake. Also in this case it ispreferred to retain some lecithin in the cake mixture, analogous to thepreferences given above.

In a preferred embodiment, which can be applied to all aspects of theinvention, additionally at least one of the compounds selected from thegroup consisting of calcium, yeast extract, modified starch, lipaseand/or amyloglucosidase is combined with the phospholipase A in theproduction of the cake. The cake can either be a regular cake, i.e. acake comprising a regular amount of eggs and/or fat or a cake where eggsand/or fat have been reduced. The man skilled in the art knows whichamount of eggs and/or fat is present in regular cakes, which amount willbe dependent on the type of cake.

In a preferred embodiment of any one of the aspects of the inventionalso calcium is added to enhance the activity of the phospholipase Aeither at the pre-incubation or during the preparation of the batter toenhance the in-situ action of the phospholipase. In a preferredembodiment the calcium is added during preparation of the batter. It hasbeen found especially advantageous to add approximately between 40-200mg CaCl₂.H₂O per 5,000 CPU Phospholipase A (hereafter indicated as PLA)to the cake recipe. Preferably, between 50 and 150 mg CaCl₂.H₂O per5,000 CPU PLA is added to the cake recipe and most preferably at least90 mg CaCl₂.H₂O per 5,000 CPU PLA. CPU (Chromogenic Phospholipase Unit=1EYU (Egg Yolk Unit) is defined as the amount of enzyme that liberates 1μmol of acid per minute from egg yolk at 40° C. and pH8.0. Substrate inthis method: rac 1,2-dioctanoyldithio phosphatidylcholine measuredspectrophotometric at 405 nm. Surprisingly, has been found that the cakebatter does not provide enough calcium for the phospholipase A to workefficiently.

Typical ingredients of the cake are wheat flour, eggs and sugar.Optionally, baking powder, salt, water, emulsifiers (such as for examplePGE's and monoglycerides), margarine, butter and/or oil are added (forexample for pound cakes and muffins).

Also components to improve waterbinding such as hydrocolloids ormodified starch can be used. In one embodiment of the invention, whichcan be applied to all the aspects of the invention, modified starch canbe used to reduce the amount of fat used in the recipe even further. Alltypes of modified starch can be used, for example modified potato starchor modified wheat starch. Preferably modified potato starch is used,such as for example disclosed in U.S. Pat. No. 6,864,063. Mostpreferably modified potato starch is used which is obtained by treatingpotato starch with amylomaltase, more preferably with amylomaltasederived from Bacillus amyloliquefaciens. An example of modified potatostarch obtained by treating potato starch with amylomaltase derived fromBacillus amyloliquefaciens is sold under the trademark Etenia® (AvebeFood). It has been surprisingly found that in cakes comprising a reducedamount of fat, e.g. as low as 30% w/w, and which are prepared using acombination of phospholipase A and modified potato starch, desired cakeproperties as those mentioned above, e.g. batter viscosity, are improvedif compared with cakes produced by using 30% w/w less fat and noaddition of phospholipase A and modified potato starch.

Optionally, flavouring agents such as vanilla extract, cocoa powder oryeast extracts can be added. An example of a suitable yeast extract is ayeast extract comprising at least 30% w/w 5′ ribonucleotides on thebasis of sodium free dry matter.

In a preferred embodiment of the invention, which can be applied to allthe aspects of the invention, a yeast extract is used which comprises atleast 30% w/w 5′-ribonucleotides, preferably at least 34% w/w, 38% w/w,40% w/w or 42% w/w, more preferably at least 44% w/w, 46% w/w, 48% w/wor at least 50% w/w 5′-ribonucleotides on the basis of sodium chloridefree dry matter. It has been found that the use of such yeast extractnot only improves the taste of the cake, but also has a surprisingemulsifying effect, since upon its use, the viscosity of the batterimproves.

In the context of the present invention, the phrase “5′-ribonucleotides”refers to the total amount of 5′-monophosphate ribonucleotides formedduring RNA degradation, viz. 5′-monophosphate guanine (5′-GMP),5′-monophosphate uracil (5′-UMP), 5′-monophosphate cytosine (5′-CMP),5′-monophosphate adenine (5′-AMP), where 5′-AMP may be partially orcompletely converted into 5′-monophosphate inosine (5′-IMP). Forexample, in a yeast extract which comprises 30% w/w 5′-ribonucleotideson the basis of sodium chloride free dry matter, the total amount of5′-GMP, 5′-UMP, 5′-CMP, 5′-AMP and 5′-IMP is 30% w/w on the basis ofsodium chloride free dry matter.

In a preferred embodiment, a yeast extract is used wherein the totalamount of 5′-GMP plus 5′-IMP is at least 15% w/w, preferably at least17% w/w, 19% w/w, 20% w/w or 21% w/w, more preferably at least 22% w/w,23% w/w, 24% w/w or 25% w/w, on the basis of sodium chloride free drymatter. Due to the constitution of RNA, from which the5′-ribonucleotides arise, 5′-GMP and 5′-IMP will always be present inapproximately equal amounts in this embodiment.

In the context of the present invention, weight percentage calculationsof the 5′-ribonucleotides are based on the disodium salt heptahydratethereof unless otherwise specified. All percentages are calculated onsodium chloride free dry matter. In the present invention, the phrase‘sodium chloride free dry matter’ refers to the fact that for thecalculation of the weight percentage the weight of any sodium chloridepresent is excluded from the composition. The measurement of sodiumchloride in the composition and the above-mentioned calculation can beperformed by methods known to those skilled in the art. An example ofyeast extracts comprising 40% w/w 5′-ribonucleotides of which 20% w/w5′-GMP plus 5′-IMP, weight percentages being based on sodium chloridefree yeast extract dry matter, is sold under the trademark Maxarite®Delite (DSM Food Specialties, The Netherlands).

The yeast extract may be prepared by any method which yields a yeastextract which comprises at least 30% w/w 5′-ribonucleotides on the basisof sodium chloride free dry matter.

The yeast extract may be obtained by hydrolysis or autolysis. Methods toproduce hydrolytic yeast extracts are known in the art, see for exampleWO88/05267. In another embodiment, the yeast extract is obtained byautolysis, for instance as described in WO2005/067734.

It is possible to add additional enzymes to the cake ingredients.Examples of such enzymes are amylolytic enzymes like fungalalpha-amylase, bacterial amylases, anti-staling amylases,amyloglucosidases, lipolytic enzymes like lipases, galactolipases,proteolytic enzymes like endoproteases and exoproteases (carboxy- andaminopeptidases, redox enzymes (oxidases, etc.) and cross-linkingenzymes (transglutaminase, etc).

In a preferred embodiment amyloglucosidase is added during the cakeproduction process. Amyloglucosidase has been found to have a positiveeffect on the batter viscosity and resulting in a finer crumb structure.Furthermore, the amyloglucosidase has a sweetening effect on the tasteof the cake.

In another preferred embodiment, which can be applied to all aspects ofthe invention, another lipolytic enzyme, for example a lipase is addedduring the cake production process in combination with Phospholipase A.Surprisingly, it was found that adding an additional lipolytic enzymeincreases the emulsion stability of the batter. Examples of suitablelipolytic enzymes are Bakezyme® L80,000 (a R. oryzae lipase, availablefrom DSM Food Specialties, The Netherlands) or Lipopan® 50 (a T.lanuginosis lipase, available from Novozymes, Denmark). An additionaladvantage is that this enables reduction of chemical emulsifiercomponents, such as mono- and or diglycerides (E471) and polyglycerolesters of fatty acids (E475). The lipase can be added in a dosagebetween 0.5-5 wt % per kg of flour. In another aspect, the inventiontherefore relates to the use of a lipase in cake production forstabilizing the batter emulsion.

In one embodiment of the invention, which can be applied to all aspectsof the invention, the phospholipase A and the optional additionalingredients are present in a cake mix. Cake mixes are often used at homebecause they are convenient. Most cake mixes simply require adding thepackage contents to eggs and oil in a bowl and mixing for two to threeminutes. The mixture is then ready to be poured into pans and baked.

In a preferred embodiment of the invention, which can be applied to allaspects of the invention, additionally at least one of the compoundsselected from the group consisting of calcium, yeast extract, modifiedstarch, lipase and/or amyloglucosidase is used or added to the batter incombination with Phospholipase A. Also a combination of these compoundsis possible, for example the addition of both calcium and yeast extract,the addition of both yeast extract and modified starch, the addition ofboth lipase and yeast extract, the addition of both amyloglucosidase andlipase, the addition of both lipase and modified starch, the addition ofboth modified starch and amyloglucosidase. In a preferred embodiment ofthe invention, which can be applied to all aspects of the invention,both yeast extract, according to the preferences indicated above, andmodified starch according to the preferences indicated above is used oradded to the batter or cake mix in combination with phospholipase A. Theyeast extract preferably comprises 30% w/w 5′-ribonucleotides on thebasis of sodium chloride free yeast extract dry matter, preferablywherein the total amount of 5′-GMP plus 5′-IMP in the yeast extract isat least 15% w/w, preferably at least 17% w/w, 19% w/w, 20% w/w or 21%w/w, more preferably at least 22% w/w, 23% w/w, 24% w/w or 25% w/w, onthe basis of sodium chloride free yeast extract dry matter. The modifiedstarch is modified starch is preferably modified potato starch,preferably a modified potato starch obtained by treating potato starchwith amylomaltase derived from Bacillus amyloliquefaciens It has beensurprisingly found that cake containing 30% less butter, 20% less eggs,and a combination of phospholipase A, modified potato starch and a yeastextract comprising at least 30% w/w 5′-ribonucleotides on the basis ofsodium chloride free dry matter, has very good quality in terms ofvolume, structure, mouthfeel and taste. This cake is very similar to thereference but containing much less calories per unit of weight.

The invention is hereby illustrated with the following non-limitingexamples

EXAMPLE 1 Effect of phospholipase on pound cake batter viscosity

Pound cake batters were prepared from 750 g Damco™ cake mix, 375 g wholeliquid egg, 375 g butter, 4.5 g salt and various quantities ofphospholipase. As phospholipase Cakezyme™ (DSM Food Specialties, TheNetherlands) was used, a phospholipase A2 produced by A. nigercontaining 5000 CPU/g indicated as PLA in the tables. CPU (ChromogenicPhospholipase Unit=1 EYU (Egg Yolk Unit) is defined as the amount ofenzyme that liberates 1 μmol of acid per minute from egg yolk at 40° C.and pH8.0. Substrate in this method: rac 1,2-dioctanoyldithiophosphatidylcholine measured spectrophotometric at 405 nm. The quantityof enzyme applied is expressed as a percentage of the mass of the wholeliquid egg present in the reference recipe.

All ingredients are brought into a Hobart mixer provided with a flatbeater mixer and mixed for 1 minute in speed 1 and 3 minutes in speed 2.

Afterward batter viscosity was analyzed with use of a Brookfieldrheometer provided with a spindle no. 7 at 30 rpm. Results are shown inTable 1.

TABLE 1 Effect of phospholipase on viscosity of batter in differentcompositions Modified Cakemix + Butter Egg Water starch* Cakezyme ™Viscosity salt (g) (g) (g) (g) (g) (g) (mPa) Reference 750 + 4 375 375 —— — 61200 +0.1% PLA 750 + 4 375 375 — — 0.375 67736 +0.2% PLA 750 + 4375 375 — — 0.750 71321 Ref. − 30% 750 + 4 263 375   90** — — 16667butter +0.1% PLA 750 + 4 263 375  90 12 0.375 25600 +0.2% PLA 750 + 4263 375  90 12 0.750 34267 Ref. − 30% 750 + 4 263 300   146*** — — 21067butter − 20% egg +0.1% PLA 750 + 4 263 300 146 12 0.375 45600 +0.2% PLA750 + 4 263 300 146 12 0.750 43467 *Etenia (Avebe Food) isenzyme-modified starch added to the recipe to bind extra added water.**Butter consists for 80% of water. Water content of reduced quantity offat is added to the recipe. ***Egg consists for 75% of water. Watercontent of reduced quantity of eggs is also added to the recipe.

From these results it is clear that addition of the phospholipase Aresults in an increase of viscosity.

From the results it is also clear that a batter produced with 30% lessbutter, has a seriously decreased batter viscosity. The viscosity isimproved by introduction of phospholipase A, and modified starch.

When besides part of the butter also part of the egg are left out asomewhat higher viscosity is found compared to that of the batterproduced with only 30% reduction of butter. Introduction ofphospholipase and modified starch also here results in a relative strongincrease of batter viscosity.

EXAMPLE 2 The Effect of Phospholipase on Sponge Cake Volume, SpecificDensity, Crumb Softness and Shelf Life

For sponge cake production batters were prepared from 250 g GBKapsel-biscuit mix (Dethmers), 200 g whole liquid egg, 25 g water andvarious quantities of Cakezyme™. The ingredients were mixed into abatter using a Hobart mixer provided with a wire whisk mixer for 1minute at speed 1, 7 minutes at speed 3 and 1 minute at speed 1.

Specific density of the batter was measured by filling a 300 ml cup withbatter and weighing the cup afterwards. 400 g batter was put in a bakingpan (diameter 25 cm) and baked for 25 minutes at 170° C.

Height of cakes was determined by averaging the heights measured at thetwo sides and in the middle of the sponge cake.

Softness of the crumb was determined by averaging the firmness valuesobtained by use of a Texture analyzer at two sides and the middle of thecake. Also the resilience of the crumb was determined. Firmness andresilience were analyzed after storing the sponge cakes for 4 days atroom temperature. The sponge cakes were stored separately in polythenebags.

Results are shown in Table 2.

TABLE 2 The effect of phospholipase on sponge cake height Cakezyme ™Specific Average cake Crumb Resilience (% calculated on density heightfirmness after after egg mass) (g/ltr) (mm) 4 days (A.U) 4 days (%) —320 42 157 58.4 0.025 319 43 132 59.8 0.05 317 45 110 58.6 0.1 314 47 9859.7

From these results it is clear that phospholipase action on egg lipidsresults in decrease of the specific density and increase of volumeexpressed as increase in height of the baked cake.

The crumb structure of the sponge is also improved. The reference showeda regular, somewhat open structure while the cakes containing 0.025 and0.05% Cakezyme™ had a finer and even more regular structure. Cakecontaining the highest level of phospholipase showed a more openstructure and was a little bit crumbly.

Softness of the crumb after 4 days of shelf life showed to be better forthe sponge cakes produced with phospholipase compared to the softness ofthe reference. Crumb resilience was similar in all cases.

Storage of sponge cakes in the freezer over a period of 8 weeks did notchange the relative differences in crumb softness and resilience.

EXAMPLE 3 The Effect of Phospholipase on Sponge Cake Volume, SpecificDensity and Consistency at Reduced Egg Content

For sponge cake production batters were prepared from 1250 g GBKapsel-biscuit mix (Dethmers), 125 g water, 0.04% Cakezyme™ (calculatedon total egg weight present in reference recipe) and various levels ofwhole liquid egg. To compensate for the loss of water (eggs contain 75%water) 50 to 100% of this loss was extra added The ingredients weremixed into a batter using a (large) Hobart mixer provided with a wirewhisk mixer for 1 minute at speed 2, 6 minutes at speed 3 and 1 minuteat speed 1.

Specific density of the batter was measured by filling a 300 ml cup withbatter and weighing the cup afterwards.

2000 g batter was spread on a baking plate (40×60 cm) and baked for 30minutes at 180° C.

Height of cakes was determined by averaging the heights measured at thetwo sides and in the middle of the sponge cake.

Results are shown in Table 3.

TABLE 3 The effect of phospholipase on sponge cake height at reducedegg_content Sponge Cakezyme Cake cake mix Eggs Water (% on total Densityheight (g) (g) (ml) eggs) (g/ltr) (mm) Consistency 1250 1000 125 — 32062 Good (100%) 1250 800 125 — 330 54 Less (80%) coherent 1250 800 1250.04 320 60 Good (80%) 1250 800 200 0.04 313 62 Good (80%) (+50% eggwater)

From these results it is clear that the egg content in the recipe may bereduced by 20% when 0.04% Cakezyme™ and 50% of the water present in the20% eggs left out of the recipe. The organoleptic characteristics of thealternative are similar to those of the reference.

EXAMPLE 4 The Effect of Phospholipase on Pound Cake Volume, Texture andCrumb Softness

Pound cakes were prepared from 375 g whole liquid eggs, 375 g sugar(Castor extra), 375 g cake margarine, 375 g flour (Albatros, Meneba),37.5 g BV 40 (DMV) emulsifier, 4.5 g SAPP 15, 3 g sodium bicarbonate andvarious levels of Cakezyme™ The margarine was melted by mixing in aHobart provided with a flat beater mixer during 1 minute at speed 1 and1 minute at speed 3. Afterwards the other ingredients were added andmixed for 1 minute at speed 1 and 5 minutes at speed 2. Five cake panswere filled with 300 g batter and baked for 60 minutes at 160° C.

Cake height was measured in the middle of cake. Cake height of referencewas defined as 100%. Crumb firmness was measured on 2 slices cut in themiddle of cake having a thickness of 2.0 cm with use of a textureanalyzer. No preservatives added to the recipes all cakes were stillclean from microbial contamination after 8 weeks of storage at roomtemperature.

Results are shown in Table 4.

TABLE 4 The effect of phospholipase on pound cake height, texture, crumbfirmness and shelf life Reference + 0.1% Reference Cakezyme ™ Batterquality Good Thicker Volume 100% 105% Crumb structure Regular, fineRegular, finer Crumb firmness initially 100%  80% after 4 wks 103%  93%after 8 wks 141% 109%

From these results it is clear that phospholipase has a distinctinfluence on volume of the cake, on the crumb structure and on firmnessboth initially and during shelf life.

EXAMPLE 5 Effect of Phospholipase on Pound Cake Quality at 20% EggReduction

Pound cake was produced according to the method and the recipe describedin Example 4 with the exception that in this example egg content isvaried. The egg content was reduced by 20%. The total reduction inrecipe mass is 75 g of which 56 g is water (egg contains around 75%water). This quantity of water was added in one trial.

In Table 5 the results are shown for batter quality, cake height(measured in the middle of the cake), structure and firmness over astorage period of 8 weeks. Both volume and initial firmness value of thereference is set at 100%. All other firmness values are calculated as apercentage of the value.

TABLE 5 Effect of phospholipase on pound cake quality at 20% eggreduction Cakezyme ™ Cake Eggs Water (% on total Batter height Firmness(g) (ml) eggs) quality (%) Structure (0 → 8 wks) 375 0 0 Good 100Regular, 100% → open 141% 300 0 0 Less* 91 Coarse n.d. (80%) viscous 3000 0.1 More* 95 Coarse, 95%→ (80%) viscous bright 128% 300 56 0.1 ~equal*105 Fine, 88% → (80%) bright 118% *compared to reference viscosity n.d =not determined

From these results it is clear that reduction of egg content by 20% canbe compensated by the addition of 0.1% Cakezyme™ and the quantity ofwater present in left out eggs. In this case even the cake heightincreased by 5% and the crumb structure was finer and brighter than seenin the reference cake.

EXAMPLE 6 Effect of Phospholipase on Pound Cake Quality at 20% FatReduction

Pound cakes were produced according to the method and the recipedescribed in Example 4 with the exception that in this example fatcontent is varied. The fat content was reduced by 20%. The totalreduction in recipe mass is 75 g of which 60 g is water. In initialtrials this quantity of water was added but 100% mass replacement withwater gave better results. Fat contributes to taste and moothfeel.Reduction of fat in the recipe leads to less taste in the baked product.For this reason in one of the trials Maxarite™ Delite (DSM FoodSpecialties, The Netherlands) was added being a yeast-derived tasteenhancer. Maxarite™ Delite comprises 40% w/w 5′-ribonucleotides of which20% w/w 5′-GMP plus 5′-IMP and less than 0.1% w/w NaCl based on yeastextract dry matter.

Crumb firmness was determined with use of a texture analyzer. Taste andmouthfeel was analyzed by a non-trained consumer panel.

Results are shown in Table 6.

TABLE 6 Effect of phospholipase on pound cake quality at 20% fatreduction Cakezyme ™ Maxarite ™ Cake Firmness Taste Butter Water (% ontotal (% on total Batter height (0 → 8 and mouth- (g) (g) eggs) weight)quality (%) Structure wks) feel 375 0 0 0 Good 100 Regular, 100% → Cakeopen 141% 300 75 0 0 Much * 102 Fine n.d Loose, (80%) less dry viscous300 75 0.1 0 Less * 114 Fine 76% → Cake, dry (80%) viscous 131% 300 750.1 0.1 Less * 112 dense n.d. Cake (80%) viscous * compared to referenceviscosity. n.d = not determined

From these results conclusions are that reduction of fat results in adrier, less cohesive type of cake. Addition of phospolipase A(Cakezyme™, DSM) restores part of these negative effects and alsoincreases cake height by 14%. Combination of phospholipase and Maxarite™gave an overall cake quality similar to the reference in terms ofcohesiveness, taste and mouthfeel. This combination increased cakeheight by 12%.

EXAMPLE 7 Effect of Phospholipase on Pound Cake Quality at 30% FatReduction in Combination with 20% Egg Reduction

Pound cake batters were prepared from 750 g Damco™ cake mix, 375 g or300 g whole liquid egg, 375 g or 263 g butter, 4.5 g salt and variousquantities of phospholipase. Batters were mixed as described inExample 1. Viscosities were determined as described in Example 1.

4×425 g batter was weighed in cake pans and baked for 60 minutes at 160°C.

Cake height was determined in the middle of the cake. Taste was analyzedby a non-trained consumer panel.

Results are shown in Table 7.

TABLE 7 Effect of phospholipase on pound cake quality at 30% fatreduction in combination with 20% egg reduction Cakezyme ™ Modifiedstarch Maxarite ™ Batter Cake Butter Eggs Water (% on total (% on total(% on total viscosity height Mouth (g) (g) (ml) eggs) weight) weight)(mPa) (%) Structure feel 375 375 0 0 0 0 61200 100 Regular, Good open263 375 90 0 0 0 16667 89 Fine → dry (70%) dense 263 375 90 0.2 0 024937 98 Fine Less dry (70%) 263 375 90 0.2 0.8 0 34267 95 Dense Lessdry (70%) 263 375 146 0.2 0.8 0 32800 99 Regular, Good (70%) fine 263300 146 0 0 0 21067 87 Open Dry, less (70%) (80%) cohesive 263 300 1460.2 0.8 0 43467 92 Regular, Cohesive, (70%) (80%) fine less buttery 263300 146 0.2 0.8 0.1 43133 96 Regular, Like (70%) (80%) fine reference

Reduction of fat and eggs lowers batter's viscosity severely.Introduction of phospholipase restores viscosity partly. When Etenia™ isadded viscosity is further restored, but not to the level of thereference viscosity.

After baking the result for the cake containing 30% less butter, 0.2%Cakezyme™, 0.8% Etenia™, and 146 ml water has good quality but lesstaste compared to reference.

The result for the cake containing 30% less butter, 20% less eggs, 0.2%Cakezyme™, 0.8% Etenia™, 0.1% Maxarite™ and 146 ml water has very goodquality in terms of volume, structure, mouthfeel and taste. This cake isvery similar to the reference but containing much less calories per unitof weight.

EXAMPLE 8 Effect of Lipase and Phospholipase on Pound Cake Quality at50% Emulsifier Reduction

Pound cake batters were prepared from 500 g cake flour (Albatros,Meneba), 500 g Castor sugar, 500 g Cake margarine, 500 g whole liquideggs, 60 g BV 40 (DMV), 7 g salt, 4 g sodium bicarbonate and 6 g BP PyroSapp 22. Batters were mixed as described in Example 1. 4×425 g batterwas weighed in cake pans and baked for 60 minutes at 160° C. Cake heightwas determined in the middle of the cake. Cake structure was determinedvisually. Taste was analyzed by a non-trained consumer panel. Theresults are shown in Table 8.

TABLE 8 Effect of lipase and phospholipase on pound cake quality at 50%emulsifier reduction BV Cakezyme ™ Bakezyme Cake 40 (% on total L80.000Bheight (g) eggs) (ppm) (%) Structure Mouthfeel 60 0 0 100 Regular, openGood 30 0 0 76 Dense, Wet, Starch layer starchy 30 0 30 92 Fine, SmallCohesive, starch layer little bit starchy 30 0 60 101 Regular, fineGood, cohesive 30 0.1 60 106 Regular, fine Good, cohesive, buttery

Reduction of BV 40 as stabilizer lowers the emulsion stabilization ofthe batter drastically. After baking the cake containing 50% lessstabilizer collapses, resulting in a lower cake height. The structure isdense and shows a layer of starchy material. Addition of 30 ppm lipaseBakezyme L80.000B shows to be able to improve the emulsion stabilizationof the batter to a certain extent. Introducing 60 ppm lipase BakezymeL80.000B does restore the emulsion stability, the volume is similar tothe reference, and the crumb structure is regular and fine. This cakeshows to have a good taste. Combination of lipase and phospholipase evenfurther improves the quality in terms of volume and organolepticcharacteristics.

1. A method for developing a new cake recipe, comprising: (a) modifyingan original recipe to contain phospholipase A, a reduced amount of fat,and optionally a reduced amount of egg; (b) preparing a batter accordingto the original recipe and preparing a batter according to the modifiedrecipe of step (a); (c) optionally measuring the specific density of thebatters prepared in step (b); (d) baking the batters prepared in step(b); (e) measuring the height, the crumb softness, the crumb firmnessand/or determining the crumb structure of the cakes prepared in step(d); and (f) comparing the measurements obtained in step (c) and/or (e)to determine the suitability of the modified recipe; wherein steps(a)-(f) are repeated until a suitable recipe is obtained, wherein theamount of fat in the new cake recipe is reduced by at least 10% w/wrelative to the original recipe, and wherein the original recipe doesnot contain phospholipase A.
 2. The method of claim 1, wherein a cakemade from the batter has at least one property relative to a cake madefrom a batter made without phospholipase A selected from the groupconsisting of: increased initial crumb softness, increased crumbsoftness upon storage, and increased cake height of a cake made with thebatter.
 3. The method of claim 1, wherein a cake made from the batterhas at least one property relative to a cake made from the originalrecipe selected from the group consisting of: maintained or increasedinitial crumb softness, maintained or increased crumb softness uponstorage, and maintained or increased cake height of a cake made with thebatter.
 4. The method of claim 1, wherein said batter contains a reducedamount of eggs.
 5. The method of claim 4, wherein said batter furthercomprises at least one protein source or hydrocolloid to replace theprotein content resulting from the reduced amount of eggs.
 6. The methodof claim 4, wherein said batter further comprises an amount of water toreplace the water content present in the reduced amount of eggs.
 7. Themethod of claim 1, wherein said batter additionally comprises at leastone of calcium, yeast extract, modified starch, lipase oramyloglucosidase.
 8. The method of claim 7, wherein said phospholipase Ais combined with calcium.
 9. The method of claim 7, wherein saidphospholipase A is combined with at least one of a yeast extract or amodified starch.
 10. The method of claim 9, wherein said yeast extractcomprises 30% w/w 5′-ribonucleotides on the basis of sodium chloridefree yeast extract.
 11. The method of claim 7, wherein said batteradditionally comprises a lipase.
 12. The method of claim 1, wherein saidbatter further comprises at least one enzyme selected from the groupconsisting of an amylolytic enzyme, a lipolytic enzyme, a proteolyticenzyme, and a cross linking enzyme.
 13. A method for developing a newcake recipe, comprising: (a) modifying an original recipe to containphospholipase A, a reduced amount of egg, and optionally a reducedamount of fat; (b) preparing a batter according to the original recipeand preparing a batter according to the modified recipe of step (a); (c)optionally measuring the specific density of the batters prepared instep (b); (d) baking the batters prepared in step (b); (e) measuring theheight, the crumb softness, the crumb firmness, and/or determining thecrumb structure of the cakes prepared in step (d); and (f) comparing themeasurements obtained in step (c) and/or (e) to determine thesuitability of the modified recipe; wherein steps (a)-(f) are repeateduntil a suitable recipe is obtained, wherein the amount of egg in thenew cake recipe is reduced by at least 5% w/w relative to the originalrecipe, and wherein the original recipe does not contain phospholipaseA.
 14. The method of claim 13, wherein a cake made from the batter hasat least one property relative to a cake made from a batter made withoutphospholipase A selected from the group consisting of: increased initialcrumb softness, increased crumb softness upon storage, and increasedcake height of a cake made with the batter.
 15. The method of claim 13,wherein a cake made from the batter has at least one property relativeto a cake made from the original recipe selected from the groupconsisting of: maintained or increased initial crumb softness,maintained or increased crumb softness upon storage, and maintained orincreased cake height of a cake made with the batter.
 16. The method ofclaim 13, wherein said batter contains a reduced amount of fat.
 17. Themethod of claim 13, wherein said batter further comprises at least oneprotein source or hydrocolloid to replace the protein content resultingfrom the reduced amount of eggs.
 18. The method of claim 13, whereinsaid batter further comprises an amount of water to replace the watercontent present in the reduced amount of eggs.
 19. The method of claim13, wherein said batter additionally comprises at least one of calcium,yeast extract, modified starch, lipase or amyloglucosidase.
 20. Themethod of claim 19, wherein said phospholipase A is combined withcalcium.
 21. The method of claim 19, wherein said phospholipase A iscombined with at least one of a yeast extract or a modified starch. 22.The method of claim 21, wherein said yeast extract comprises 30% w/w5′-ribonucleotides on the basis of sodium chloride free yeast extract.23. The method of claim 19, wherein said batter additionally comprises alipase.
 24. The method of claim 13, wherein said batter furthercomprises at least one enzyme selected from the group consisting of anamylolytic enzyme, a lipolytic enzyme, a proteolytic enzyme, and a crosslinking enzyme.